Chemistry · Carbohydrates: Classification, aldoses and ketoses, monosaccharides (glucose and fructose) and constituent monosaccharides of oligosaccharides (sucrose, lactose and maltose)
Invert sugar is:
Invert sugar is:
- A. a type of cane sugar
- B. optically inactive form of sugar
- C. mixture of glucose and galactose
- D. mixture of glucose and fructose in equimolar quantities
Step-by-step solution
Invert sugar is produced by hydrolyzing sucrose, which yields equimolar amounts of glucose and fructose. This mixture is called 'invert' because the optical rotation changes from positive (sucrose) to negative (the resulting mixture), not because it is optically inactive. Options A, B, and C are incorrect: cane sugar is sucrose, the mixture is levorotatory (not inactive), and galactose is not involved.