Hydrolysis of sucrose is called:a)Hydrationb)Inversionc)Esterificationd)SaponificationCorrect answer is option 'B'. Can you explain this answer?

Question

Answer

Hydrolysis of sucrose is inversion because the angle of specific rotation of the plane polarized light changes from positive to negative value due to the presence of optical isomers of mixture of glucose and fructose sugar...

Answer

Hydrolysis of sucrose to give glucose and fructose is called inversion. hydrolysis of sucrose brings about a change in the sign of rotation, from dextro (+) to laevo (–) and the product is named as invert sugar.

Answer

Hydrolysis of Sucrose

One of the key reactions involving sucrose is its hydrolysis, which involves breaking down sucrose into its constituent monosaccharides, glucose, and fructose. This process is commonly referred to as inversion.

Inversion of Sucrose

During the hydrolysis of sucrose, water molecules are added to the sucrose molecule, causing it to break down into glucose and fructose. This process is catalyzed by the enzyme sucrase.

Importance of Sucrose Inversion

Sucrose inversion is an important process in various industries, particularly in the food industry, where it is used to produce invert sugar. Invert sugar is sweeter than sucrose and has unique properties that make it ideal for use in confectionery, baking, and other food products.

Applications of Sucrose Hydrolysis

Sucrose hydrolysis is not only important in the food industry but also has applications in biochemistry and medicine. In biochemistry, the hydrolysis of sucrose is used in various enzymatic assays, while in medicine, it plays a role in understanding and treating conditions related to sugar metabolism.

Conclusion

In conclusion, the hydrolysis of sucrose, also known as inversion, is a crucial reaction that not only breaks down sucrose into its constituent sugars but also has various industrial and scientific applications. Understanding this process is essential for a wide range of industries and fields.

Answer

Hydrolysis of sucrose to give glucose and fructose is called inversion. hydrolysis of sucrose brings about a change in the sign of rotation, from dextro (+) to laevo (–) and the product is named as invert sugar.

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