The sweet taste of honey is because the monosaccharides D-glucose and D-fructose. What are some differences in the Fischer projections of D-glucose, D-galactose, and D-fructose?
Picture of honey dripping on a biscuit
Note: Provide substantial evidence by indicating the sources used to support your theory. You must provide at least 2 sources, i.e. journal articles, books, etc.
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Provide substantial evidence by indicating the sources used to support your theory. You must provide at least 2 sources, i.e. journal articles, books, etc.
