Sweet Carrot

Sweetness

Sweetness is a basic taste most commonly perceived when eating foods rich in sugar. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself.

Carrot

The carrot is a root vegetable in the umbellifer family Apiaceae. Carrots are typically orange in colour due to their beta-carotene content, which makes them a rich source of vitamin A. Heirloom variants may be white, yellow, red, purple, or black. They are biennial plants.

Shades of orange

In optics, orange has a wavelength between approximately 585 and 620 nm and a hue of 30° in HSV color space. In the RGB color space it is a secondary color numerically halfway between gamma-compressed red and yellow, as can be seen in the RGB color wheel. The complementary color of orange is azure. Orange pigments are largely in the ochre or cadmium families, and absorb mostly blue light.

sweet

Adjective

1. Tasting of sugars.
2. Retaining a portion of sugar.

Interjection

1. Used as a positive response to good news or information.

carrot

Noun

1. A vegetable with a nutritious, juicy, sweet root that is often orange in colour, Daucus carota, family Apiaceae, especially the subspecies sativus.
2. A shade of orange similar to the flesh of most carrots (also called carrot orange).

Verb

1. To treat (an animal pelt) with a solution of mercuric nitrate as part of felt manufacture.