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

Add vinegar (acetic acid) to the solution in a warm water bath.

Explanation:

Usually none nonenzymatically hydrolyzation of the disaccharide is done in acidic media (H⁺).

1) Add bleach (pH 12) to the solution in a water bath.

- the solution is basic and it will not hydrolyze the disaccharide to the constituent monosaccharides

2) Boil the sucrose solution in water.

- boiling the water at 100°C is not enough to rise the water acidity at a level  at which hydrolyzation reaction takes place. Practically nothing happens.

3) Add water to the solution and cool in an ice bath.

- practically nothing happens

4) Add vinegar (acetic acid) to the solution in a warm water bath.

- acetic acid will give the solution a acidic character and the warming of the water will increase the rate of the hydrolyzation reaction

most historians agree that gabriel mouton, the vicar of st. paul’s church in lyons, france, is the “founding father” of the metric system. he proposed a decimal system of measurement in 1670. mouton based it on the length of one minute of arc of a great circle of the earth (now called a nautical mile, 1852 meters). he also proposed the swing-length of a pendulum with a frequency of one beat per second as the unit of length (about 25 cm). a pendulum beating with this length would have been fairly easy to produce, thus facilitating the widespread distribution of uniform standards. over the years, his work was revised, improved, and extended by a number of french scientists.

the political sponsor of weights and measures reform in the french revolutionary national assembly was the bishop of autun, better known as talleyrand. under his auspices, the french academy appointed several committees to carry out the work of developing a usable system of weights and measures for france. one of the committees recommended a decimalized measurement system based upon a length equal to one ten-millionth of the length of a quadrant of the earth’s meridian (i.e., one ten-millionth of the distance between the equator and the north pole).

the maximum mass of nh3 is nh3 in grams