Question

Which of the following is invert sugar?
A) Glucose
B) Fructose
C) Sucrose
D) Starch

Answer 1

Hint: It is an organic compound. It is a colorless crystal. It easily dissolves into the water. Also, it is a disaccharide and dextrorotatory molecule. But on hydrolysis, it produces laevorotatory molecules.

Complete answer:
-Sucrose is the invert sugar.
-The invert sugar is a mixture of glucose (dextrose) and fructose by the application of heat and an acid, such as cream of tartar or also we can use citric acid. It mainly affects the sweetness, solubility, and amount of crystallization. Invert sugar can also be used as a syrup of about $75\% $ concentration through the action of acid or enzymes on sugar in solution.
-Sucrose is actually dextrorotatory. But on hydrolysis, it produces D-fructose having $\alpha = - 92.4^\circ $ in addition to the D-glucose $\alpha = + 52.5^\circ $. So, the resulting solution becomes laevorotatory. So, we can see that on hydrolysis, it results in an inversion of the rotation of plane-polarized light. So, due to the fact of inversion of the configuration, it is named as invert sugar.
${C_{12}}{H_{22}}{O_{11}}(sucrose) + {H_2}O\xrightarrow{{{H^ + }}}{C_6}{H_{12}}{O_6}(D - glu\cos e) + {C_6}{H_{12}}{O_6}(D - fructose)$
So, The correct answer is (C).

Additional Information: Sucrose is an organic compound. It is colorless and a sweet (in taste) crystal. It easily dissolves into the water. Sucrose $({C_{12}}{H_{22}}{O_{11}})$ is a disaccharide molecule. On the hydrolysis, by the enzyme invertase, it produces invert sugar. It is actually a $50:50$ mixture of fructose and glucose (these two are monosaccharides).
Sucrose is found largely and naturally in sugarcane, sugar beets, dates, honey, and in sugar maple sap. It is produced commercially in a higher amount from sugarcane and sugar beets. Also, it is used almost entirely as food.

Note:
Invert sugar syrup can be also produced without the use of acids or enzymes but through only thermal means alone. This process can be done by adding two parts of granulated sucrose and one part of water. Inverted sugar can also be automatically produced when making jams. The process involved is that by combining the sugar with the acid in the fruit and by heating. Also, things to be noted that Most of the sugar in honey is also the inverted sugar.