Question

Which sugar is called invert sugar? Why is it called so?

Answer 1

Hint:Invert sugar is a mixture of equal parts of glucose and fructose produced from the hydrolysis of sugar (sucrose). It is naturally found in the fruits and honey and it is produced artificially for the use in the food industry. This mixture is the main ingredient in honey.

Complete answer:
Invert sugar is a mixture of equal parts of glucose and fructose produced from the hydrolysis of sugar (sucrose) by the application of heat and an acid “sugar doctor,” such as cream of tartar or citric acid, affects the sweetness, solubility, and amount of crystallization in candy making. It is naturally found in the fruits and honey and it is produced artificially for the use in the food industry.
Sucrose is dextrorotatory but after hydrolysis breaks down into dextrorotatory glucose and laevorotatory fructose. Since the specific rotation value, laevorotation of fructose which is −92.4 degree is more than that of dextrorotation of glucose which is +52.5 Degree), due to which the mixture is overall laevorotatory. Thus, the hydrolysis of sucrose brings about a change in the sign of rotation, from dextro (+) to laevo (−), i.e. inversion of optical activity and hence, the product is named as invert sugar.
Hydrolysis of Sucrose - In the hydrolysis of any di- or polysaccharide, a water molecule helps to break the acetal bond. The acetal bond is then broken, the Hydrogen from the water is added to the oxygen on the glucose.

Note:
Sucrose is a disaccharide, which means it is made up of two different individual sugar molecules attached together, in this case, it is glucose and fructose.