Question

Invert sugar is ( A) Sucrose (B) Fructose (C) Glucose (D) Equimolar mixture of glucose and fructose

Short answer

Invert sugar is a mixture of glucose and fructose obtained by the hydrolysis of sucrose. Therefore, the correct answer is (D) Equimolar mixture of glucose and fructose.

Step-by-step solution

Understanding the Sugars

(A) Sucrose: It is a disaccharide, composed of a glucose and fructose molecule joined together. (B) Fructose: It is a monosaccharide, a simple sugar which cannot be broken down into smaller sugars. (C) Glucose: It is also a monosaccharide, a simple sugar and the most common sugar in the body. (D) Equimolar mixture of glucose and fructose: It is a mixture containing equal amounts of glucose and fructose.

Definition of Invert Sugar

Invert sugar is produced by the hydrolysis of sucrose into its constituent monosaccharides, glucose, and fructose. The hydrolysis process yields a mixture of glucose and fructose molecules.

Selecting the Correct Answer

Now that we know that invert sugar is a mixture of glucose and fructose obtained by the hydrolysis of sucrose, we can confidently choose option (D) Equimolar mixture of glucose and fructose as the correct answer.

Key concepts

Sucrose Hydrolysis

Hydrolysis is a chemical process involving the addition of water, which helps break down compounds. In the context of sucrose, hydrolysis refers to the breaking apart of the sucrose molecule into its simpler components. Sucrose itself is a disaccharide, a type of sugar composed of two monosaccharides: glucose and fructose. During hydrolysis, water facilitates the splitting of sucrose to yield one molecule each of glucose and fructose.

Think of sucrose as two bricks (glucose and fructose) held together with mortar. Hydrolysis acts like the water that dissolves the mortar, separating the bricks. This process is important in various industries, especially during the production of invert sugar.

Enzymes like invertase, or acids like hydrochloric acid, are often used to catalyze this reaction. Understanding this process can help in several applications, from baking to medicine.

Monosaccharides

Monosaccharides are the simplest form of carbohydrates and serve as the building blocks for more complex sugars like disaccharides and polysaccharides. In biological and nutritional contexts, monosaccharides are often referred to as simple sugars. They are characterized by their simple chemical structure, allowing them to be quickly absorbed by the body.

There are several types of monosaccharides, but glucose and fructose are the most relevant to the discussion of invert sugar.

• Glucose: Often found in plants and plays a crucial role in energy production in living organisms. It is a primary energy source for cells throughout the body.
• Fructose: Found naturally in fruits and honey, and although less common than glucose, it is very sweet and often used in the food industry.

Monosaccharides like glucose and fructose play significant roles in various metabolic processes, making them essential to life as well as the food industry.

Glucose and Fructose Mixture

The equimolar mixture of glucose and fructose is what is known as invert sugar. This mixture is characterized by having equal units of glucose and fructose, each in a 1:1 ratio. Producing this mixture is especially relevant in the food industry as it has desirable properties such as increased sweetness and improved solubility compared to regular sucrose.

Invert sugar is valued because:

• It prevents crystallization in products like jellies and candies.
• It retains moisture, improving the texture of baked goods.
• Its components are readily absorbed, providing an immediate source of energy.

The mixture is produced from the hydrolysis of sucrose, making it a natural choice in products where stability and sweetness are key. Understanding the balance between glucose and fructose helps to optimize the sweetness and texture of a wide range of food products.