Stevia

•  Aspartame

  Aspartame (or APM) is the name for an artificial, non-saccharide sweetener used as a sugar substitute in many foods and beverages. In the European Union, it is known under the E number (additive code) E951. Aspartame is the methyl ester of a phenylalanine/aspartic acid dipeptide. Aspartame was first synthesized in 1965. Its use in food products was approved by the United States Food and Drug Administration in 1980.

  

  42.9%
  

  0.0%
  

  57.1%
  
•  Glucose

  Glucose (Glc), a simple sugar also known as grape sugar, blood sugar, or corn sugar, is an important carbohydrate in biology. Cells use it as a source of energy and metabolic intermediate. Glucose is one of the main products of photosynthesis and starts cellular respiration in both prokaryotes and eukaryotes. Starch and cellulose are complex sugars and polymers of glucose.

  

  27.3%
  

  31.8%
  

  40.9%
  
•  Honey

  Honey is a sweet food made by certain insects using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties. Honey bees form nectar into honey by a process of regurgitation and store it as a food source in wax honeycombs inside the beehive.

  

  0.0%
  

  66.7%
  

  33.3%
  
•  Lactose

  Lactose is a sugar that is found most notably in milk. Lactose makes up around 2–8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from lacte, the Latin word for milk, plus the -ose ending used to name sugars.

  

  0.0%
  

  50.0%
  

  50.0%
  
•  Malt

  Malting is a process applied to cereal grains, in which the grains are made to germinate by soaking in water and are then quickly halted from germinating further by drying/heating with hot air. Thus, malting is a combination of two processes: the sprouting process and the kiln-drying process. These latter terms are often preferred when referring to the field of brewing for batches of beer or other beverages as they provide more specific information.

  

  20.0%
  

  40.0%
  

  40.0%
  
•  Sweetener

  A sweetener is a food additive which adds the basic taste of sweetness to a food; artificial sweeteners and natural sweeteners that aren't purely sugar are sugar substitutes.

  

  28.6%
  

  28.6%
  

  42.9%
  
•  Sucralose

  Sucralose is a zero-calorie sugar substitute artificial sweetener. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life.

  

  0.0%
  

  0.0%
  

  100.0%
  
•  Splenda

  Splenda is a sucralose-based artificial sweetener marketed initially in North America. Since its United States introduction in 1999, sucralose has overtaken Equal in the $1.5 billion artificial sweetener market, holding a 62% market share. According to market research firm IRI, as reported in the Wall Street Journal, Splenda sold $212 million in 2006 in the U.S. while Equal sold $48.7 million. Its patent is owned by the British company Tate & Lyle.

  

  40.0%
  

  20.0%
  

  40.0%
  
•  Sugar beet

  Sugar beet (Beta vulgaris L. ), a member of the Chenopodiaceae family, is a plant whose root contains a high concentration of sucrose. It is grown commercially for sugar production. The sugar comes from the bulb of the beetroot plant, chard and fodder beet, all descended by cultivation from the sea beet. The European Union, the United States, and Russia are the world's three largest sugar beet producers, although only the European Union and Ukraine are significant exporters of sugar from beets.

  

  42.9%
  

  42.9%
  

  14.3%
  
•  Fructose

  Fructose (also levulose) is a simple monosaccharide found in many foods. It is a white solid that dissolves readily in water. Honey, tree fruits, berries, melons, and some root vegetables contain significant amounts of the fructose derivative sucrose. Sucrose is a disaccharide derived from the condensation of glucose and fructose. About 250M kg of crystalline fructose are produced annually. Crystalline fructose and high-fructose corn syrup are often confused as the same product.

  

  57.1%
  

  28.6%
  

  14.3%
  

• Sweeteners by likeorhate
• Glycosides by likeorhate
• Herbs by likeorhate
• Medicinal plants by likeorhate
• Stevia by likeorhate
• Asteraceae genera by likeorhate

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•  Mixed-sex education

  Mixed-sex education (also known as coeducation), is the integrated education of males and females in the same institution. The opposite situation is described as single-sex education. Most older institutions of higher education were reserved for the male sex, and since then have changed their policies to become coeducational.

  

  0.0%
  

  0.0%
  

  0.0%
  
•  C. Wright Mills

  Charles Wright Mills (August 28, 1916, Waco, Texas – March 20, 1962, West Nyack, New York) was an American sociologist. Mills is best remembered for his 1959 book The Sociological Imagination in which he lays out a view of the proper relationship between biography and history, theory and method in sociological scholarship. He is also known for studying the structures of power and class in the U.S. in his book The Power Elite.

  

  100.0%
  

  0.0%
  

  0.0%
  
•  Olympic Stadium (Munich)

  The Olympiastadion is a stadium located in Munich, Germany. Situated at the heart of the Olympiapark München in northern Munich, the stadium was built as the main venue for the 1972 Summer Olympics. With an original capacity of 80,000, the stadium also hosted many major football matches including the 1974 World Cup Final and the Euro '88 Final. In 2001, it hosted England's famous 5-1 win over Germany in a qualifying match for the 2002 World Cup.

  

  50.0%
  

  50.0%
  

  0.0%
  
•  Metalworking terminology

  This article is a list of terms commonly used in the practice of metalworking.

  

  0.0%
  

  0.0%
  

  0.0%
  
•  Land of cotton

  

  23.1%
  

  38.5%
  

  38.5%