The Invert Sugar produced on hydrolysis of Sucrose is laevorotatory in nature and contains a mixture of Glucose which is dextrorotatory and Fructose which is laevorotatory.
What proportion of Glucose and Fructose are present in Invert Sugar?
1
0.5 M Glucose & 0.5 M Fructose
2
0.2 M Glucose & 0.8 M Fructose
3
0.25 M Glucose & 0.75 M Fructose
4
0.4 M Glucose & 0.6 M Fructose
5
Question Not Attempted