Sweetness is a basic taste perceived in foods rich in sugars. Sweetness has highest taste recognition threshold at 1 part in 200. Sweetness perception varies significantly between species. Human infants prefer sweeter solutions than breast milk's lactose
Fruits naturally contain sugars that give them their sweetness. Plants use sweetness to attract animals for seed dispersal. Fruit sweetness increases as it ripens and starches break down. Dried fruits have more concentrated natural sugars
Shrimp and prawns are similar sea animals used worldwide. Terms "prawn" and "shrimp" are often used interchangeably. Shrimp contains high protein but low energy. Shrimp is high in omega-3s and low in mercury
Sugar is a sweet-tasting carbohydrate found in plants. Simple sugars include glucose, fructose and galactose. Compound sugars are made of two bonded monosaccharides. Sugar burns easily and causes caramelization when heated
Apply blush after cleansing and moisturizing face. Use upward, outward motion for powder blush. Apply cream/gel blush by dabbing with finger. Avoid circular motion for natural look. Apply while face is relaxed
FAO Food Price Index averaged 128.8 points in September 2025. Index was 3.4% higher than September 2024 but 19.6% below March 2022 peak