[kenny1999]

This is a question from a set of past paper in early years.

I found it really so difficult to figure out the answers.

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Aspartame is a commonly used artificial sweetener.



(a) With regard to the structure, explainn why aspartame is unstable in cooking.

(b) In a cafe, a packet of sweetener contains about 5% of aspartame while 95% of silicon dioxide. Suggest a reason for including silicon dioxide in the packet.


So difficult I can't find out any information about that.! Please *delete me*

[rabolisk]

Surely there must be some thoughts about this in your head? This is really an organic chemistry question. Look at the bonds in the molecule. What does it mean for a molecule to be unstable?

[SirRoderick]

I'll say this: SiO2 is known to be hygroscopic.

[jeffrey.struss]

Also, how does SiO2 taste? Does it have one?

[SirRoderick]

I can't say I've ever had a taste, but I can't imagine it could be very strong.