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I am not sure but this might help. Sucrose proper is a dextrorotatory carbohydrate,

C12H22O11. It does not reduce Fehling's solution, and

though not directly fermentable, yet on standing with

yeast it is changed by the diastase present to invert

sugar (dextrose and levulose), which then breaks down

to alcohol and carbon dioxide. It is also decomposed to

invert sugar by heating with acids, whence it is also

called a disaccharate

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16y ago

What else can I help you with?