You must read and accept the disclaimer to use this site. Updated Sept 15, 2005

INITIAL NOTES: Wikipedia - corn syrup is sweeter than sugar
Dietsinreview.com - corn syrup has half the sweetness of sugar
The unpopularity and fear of high-fructose corn syrup have led the Corn Refiners Association to ask the federal government's permission to drop "high-fructose" and change the syrup's name to "corn sugar."
Princeton University researchers found rats fed HFCS gained more weight than those fed table sugar, even when their overall caloric intake was the same.

STRUCTURE: high-fructose corn syrup is made from corn milled into corn starch, then processed into syrup that consists almost entirely of glucose. Enzymes then convert the glucose into fructose, extremely water-soluble sugar that can be found in many sodas and processed foods. Table sugar consists mainly of sucrose – a molecule that contains both glucose and fructose and is obtained from sugar cane or sugar beets. CONCLUSION: Table sugar is half glucose, half fructose; Corn syrup is mostly fructose.
SWEETNESS: Researchers who measured the relative sweetness of natural and artificial sweeteners determined HFCS is 1.5 times as sweet as table sugar, according to a 2003 article in the Journal of Chiropractic Medicine. CONCLUSION: HFCS is 50% sweeter than table sugar.
CALORIES: Glucose and fructose have about the same caloric content, so HFCS and sucrose have the same caloric content per gram. But because HFCS is more soluble, one can put more into a soda, thus more calories. And because it is not regulated by insulin, one can transport more to cells throughout the body than glucose, which is regulated and stored as liver and muscle glycogen, rather than getting to cells where it may be converted and stored as fat.
Look in Sizer to see structure of glucose vs. fructose, which we'll discuss at length in class. Glucose in the blood is regulated by insulin, while fructose is not.