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What is the process called when sucrose is hydrolyzed with an acid to produce equal amounts of fructose and glucose?

Inversion

The process being described is known as inversion. Inversion occurs when sucrose, a disaccharide composed of glucose and fructose, is hydrolyzed in the presence of an acid, resulting in the production of equal amounts of its monosaccharide components—glucose and fructose. The naming comes from the property of the solution becoming optically active or changing its direction of optical rotation.

This type of reaction is significant in food science, particularly in the production of invert sugar, which is sweeter than regular sucrose and has different functional properties in food products. Using acids or enzymes, this inversion process can occur in various food preparation and preservation techniques, enhancing sweetness and texture.

While reversion generally refers to the transformation of simple sugars back into more complex forms or changes in other chemical states, ripening pertains to the biological and chemical changes fruits undergo as they mature, and crystallization involves the formation of solid crystals from a solution. These terms describe different processes unrelated to the hydrolysis of sucrose specifically into glucose and fructose.

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Reversion

Ripening

Crystallization

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