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Combining sugar (also known as sucrose) and an acid diluted with water (acetic acid, cream of tartar, citric acid, or asorbic acid) creates a reaction called inversion. The reaction converts sucrose into glucose and fructose.

This reaction is commonly used in cooking and candy making to prevent sugar crystals from forming in syrups and frosting.

Read more: What_happens_when_powdered_sugar_and_vinegar_are_combined

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