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BIO NMDCAT Carbohydrates
nmdcat.online June 27, 2026

Sucrose is commonly known as “invert sugar” after its hydrolysis, because the resulting mixture of glucose and fructose

A. Precipitates out of solution as a solid
B. Changes the direction of plane-polarized light from dextrorotatory to levorotatory
✓
C. Has a higher boiling point than the original sucrose solution
D. Absorbs visible light and becomes colorless

📝 Explanation

Sucrose is dextrorotatory (+66.5°). Upon hydrolysis, the resulting fructose is strongly levorotatory (-92°), which outweighs the dextrorotation of glucose (+52.7°). The net optical rotation of the mixture (invert sugar) is negative (-19.8°), thus the rotation is inverted.

📖 Additional Information

  • Precipitates out of solution as a solid
  • Changes the direction of plane-polarized light from dextrorotatory to levorotatory
  • Has a higher boiling point than the original sucrose solution
  • Absorbs visible light and becomes colorless

Sucrose is dextrorotatory (+66.5°). Upon hydrolysis, the resulting fructose is strongly levorotatory (-92°), which outweighs the dextrorotation of glucose (+52.7°). The net optical rotation of the mixture (invert sugar) is negative (-19.8°), thus the rotation is inverted.

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