Invert sugar is so called because the mixture of glucose and fructose which forms the "invert" is laevo-rotatory, whereas cane sugar is dextro-rotatory to the plane of polarized light.
Glucose, which is one of the constituents of invert sugar, is largely used by itself in brewing.
The preparation of invert sugar by the acid process consists in treating the cane sugar in solution with a little mineral acid, removing the excess of the latter by means of chalk, and concentrating to a thick syrup.
Invert sugar is prepared by the action either of acid or of yeast on cane sugar.
Defn: Subjected to the process of inversion; inverted; converted; as, invert sugar.
The name is also, though rarely, applied to invert sugar, or to the natural mixture or dextrose and levulose resembling it, and found in fruits and honey.
The influence of acids on the constituents of sugar cane and the hydrolizing effect of dilute acids on sucrose and the resulting constituents, laevulose and dextrose or invert sugar, are explained.
While glucose is the substance which may be easily transferred into alcohol by fermentation, sucrose may also be used, providing it is first changed into glucose or invert sugar.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "invert sugar" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
