Sucrose, a disaccharide, is often added as a sweetener, but it is not as sweet as its constituent monosaccharides d‑glucose and d‑fructose. besides enhancing sweetness, fructose has hygroscopic properties that improve the texture of foods, reducing crystallization and increasing moisture. in the food industry, hydrolyzed sucrose is called invert sugar, and the yeast enzyme that hydrolyzes it is called invertase. the hydrolysis reaction is generally monitored by measuring the specific rotation of the solution, which is positive (+66.4∘) for sucrose, but becomes negative (inverts) with the formation of d‑glucose (specific rotation=+52.7∘) and d‑fructose (specific rotation=−92∘). consider the chemistry of the glycosidic bond. which of the following methods could you use to hydrolyze sucrose to invert sugar nonenzymatically in your kitchen at home? add bleach (ph 12) to the solution in a water bath boil the sucrose solution in water add water to the solution and cool in an ice bath add vinegar (acetic acid) to the solution in a warm water bath