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Total sugar content is percentage by mass of sucrose (saccharose, C12H22O11, molecular mass 342 g/mol)
Invert sugar content is percentage by mass of the glucose (C6H12O6, molecular mass 180 g/mol) and fructose (also C6H12O6, molecular mass 180 g/mol) mixture produced from saccharose (C12H22O11) and water (H2O) by 'invertase' reaction:
- saccharose (C12H22O11) + H2O --> glucose (C6H12O6) + fructose (C6H12O6)
This is about 5% increase in mass and concentration value.
The total molarity is doubled, the sweetness also increased (about 20-30%) after inversion reaction.
What else can I help you with?
When you add sugar cyrstals in water the water will not rise?
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Total dust sampling, in the traditional usage, refers to all dust particles that can be effectively collected using a filter cassette.
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Total sugar refers to the sum of all sugars present in a sample, including both free sugars and those bound within larger molecules. Total soluble sugar specifically refers to the amount of sugars that are soluble in a given solvent, typically water. Both measurements are important indicators of the sugar content in a food or beverage product.
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The difference between total customer value and total customer cost is__________.
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