< b="" />Hydrolysis of sucrose is called inversion.< />

Sucrose, also known as table sugar, is a disaccharide composed of glucose and fructose units. When sucrose is hydrolyzed, it breaks down into its constituent monosaccharides, glucose, and fructose. This hydrolysis reaction is commonly referred to as inversion.

< b="" />Explanation:< />
The hydrolysis of sucrose involves the breaking of a glycosidic bond between glucose and fructose. This bond is hydrolyzed by the addition of water molecules, resulting in the formation of glucose and fructose. The reaction is catalyzed by the enzyme sucrase.

The term "inversion" refers to the change in the optical rotation of the solution after hydrolysis. Sucrose is a non-reducing sugar and has a positive optical rotation. However, after hydrolysis, the resulting mixture of glucose and fructose has a negative optical rotation. This change in rotation is due to the different molecular structures and arrangements of glucose and fructose.

< b="" />Significance:< />
The inversion of sucrose has important implications in various industries and biological processes:

1. Food industry: Inversion of sucrose is a crucial step in the production of invert sugar. Invert sugar is a mixture of glucose and fructose and is widely used as a sweetener in various food products. Invert sugar has unique properties, such as higher sweetness and better moisture retention, compared to sucrose.

2. Biochemical processes: In biological systems, the hydrolysis of sucrose is essential for the digestion and metabolism of carbohydrates. The enzyme sucrase, present in the small intestine, catalyzes the hydrolysis of sucrose, allowing the absorption of glucose and fructose into the bloodstream.

3. Analytical chemistry: The inversion of sucrose is commonly used as a test for the presence of sucrase enzyme. By measuring the change in optical rotation, the activity of sucrase can be determined, which is important in diagnosing certain diseases and assessing the functionality of the digestive system.

In conclusion, the hydrolysis of sucrose is called inversion. This process involves the breaking of the glycosidic bond between glucose and fructose, resulting in the formation of glucose and fructose. The change in optical rotation after hydrolysis is the basis for the term "inversion." Inversion of sucrose is significant in various industries, biochemical processes, and analytical chemistry.