Sweet taste of water induced by artichoke (Cynara scolymus)

Exposure of the tongue to artichoke can make water taste sweet. Two major active components of artichoke are the salts of chlorogenic acid and cynarin. The sweetening of substances by temporarily modifying the tongue, rather than by adding a substance sweet in itself, may provide an alternative to currently used nonnutritive sweeteners.

Pour plates or streak plates?

The pour plate method of counting bacteria is more precise than the streak plate method, but, on the average, it will give a lower count.