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 for sucrose, but becomes negative (inverts) with the formation of d‑glucose and d‑fructose consider the chemistry of the glycosidic bond. which methods could be used to hydrolyze sucrose to invert sugar nonenzymatically in your kitchen at home? a. add baking soda solution to the solution in a water bath. b. boil the sucrose solution in water. c. cool the solution and add water, stirring constantly. d. add lemon juice to the solution in a warm water bath.

adding or remove a gaseous reactant or product changes the concentrations. if the concentration of reactant or product is increased, the system will shift away from the side in which concentration was increased (i.e. if the concentration of reactants is increased, the system will shift toward the products. if more products are added, the system will shift to form more reactants). conversely, if the concentration of reactant or product is decreased, the system will shift toward the side in which concentration was decreased (i.e. if reactants are removed, the system will shift to form more reactants. if the concentration of products is decreased, the equilibrium will shift toward the products).

explanation:

a is the answer to this question

explanation:

> b takes place in the gas phase in an isothermal tubular reactor. the feed is one mole of a per one mole of c, an inert. the entering temperature and pressure are 427°c and 10 atm, respectively. the gas constant r = 0.08206 atm · l/mol · k.

answer carbon and three oxygen atoms;