Name two a-amino acids which form a dipeptide which is 100 times more sweet than cane sugar?

What is the difference between saccharin and saccharic acid?

Name an artificial sweetener which is derivative of sucrose.

Aspartame is unstable at cooking temperature, where would you suggest aspartame to be used for sweetening?

Sodium salts of some acids are very useful as food preservatives. Suggest a few such acids.