Artificial Sweeteners: Is the Risk Worth the Reward? Free Essay, Term Paper and Book Report
Since the invention of artificial sweeteners in the nineteenth century, products like Sweet'N Low and Splenda have become a part of our daily lives. Every time we reach for a soda, coffee or baked good chances are that we probably are about to consume an artificially produced substance. Why have these sugar-substitutes become so popular? How do they work? Does consuming these chemically invented sugars pose a health risk? The answers to these questions are all important in understanding the basic concepts behind the "miracle" products that are artificial sweeteners.
The first chemical compound that could be used to produce artificial sweeteners was discovered at Johns Hopkins University in 1879. Saccharin, as it was called, is 300 times more potent than sucrose, otherwise known as table sugar. Because of its potency, there is an extremely low amount of caloric content. It is a heterocyclic compound comprised of one aromatic ring and another non-aromatic ring. The chemical formula for saccharin is C7H5NO3S. Within fifteen years, saccharin was being sold on the op......
Word Count: 750
Page Count: 3 (250 words a page / double spaced)
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