Troll ShinySpheal 2016?

[Mex]

yes i use a 1 meter stick

Can you describe how you measured it.

[BARBARR]

If youre gettinge motional over the fact we call u emotional it means youre emotional

[ImComming4U]

If youre gettinge motional over the fact we call u emotional it means youre emotional

wow I never knew

[ShinySpheal]

u guys r crazy stop callin him emotional

o and
enjoy

https://www.youtube.com/watch?v=OYSH...ature=youtu.be

You...look what you done

[Shino]

i think it's sweet

[Draze]

[BARBARR]

i think it's sweet

i think youre sweet would you **** me for free ?

[Shino]

your memes are dank bro

- - - Updated - - -

i think youre sweet would you **** me for free ?

i think ur just an adorable little cutiepie i wanna gobble u all up

[Mex]

i think it's sweet

sugar is sweet. How you know?

[Shino]

sugar is sweet. How you know?

Scientists have revealed that our tongue is immersed in taste buds which are chemical sensors looking like minute clusters. The tongue contains a protein based receptor but does not respond to the geometric model of the incoming food particle molecules to determine the taste. Many different types of foods have molecules in multiples which add to their overall taste distinction. There are various kinds of sugar but humans mostly eat sugar molecules called as sucrose. Even saccharine molecules too taste sweet, although the sweetness differs slightly. Sucrose is extracted from beet root and sugar cane and is used as regular table sugar.

During the 1960s, the two different classes of molecules tasting sweet were identified. Their molecular structural arrangement is responsible for giving this taste. Each sugar molecule comprise of two pair of hydrogen atoms which look like a prong coming out from their surface. These atoms bond with the tongue receptors when eaten. In our regular sugar these hydrogen atoms are placed in between 2, 5, and 4 angstroms apart. This is perfectly where an angstrom is placed at a length which is almost equal to the width of the two hydrogen atoms. The molecular structure of saccharine varies, but they too have identical prongs placed with only single spacing due to which these molecules taste similar to the sugar. So sweetness in sugar is related to the ability of any substance to bond with hydrogen and to the receptor present in taste buds which is thriving at the tip of tongue.