Inversion of cane-sugar :

The hydrolysis of sucrose through boiling along with a mineral acid or through enzyme invertase, generates a mixture of equal molecules of D-glucose and D-fructose.

Sucrose solution is dextrorotatory. Its particular rotation is +66.5°C although on hydrolysis, it transforms into laevorotatory. The specified rotation of D-glucose is +52°C and of D-fructose is -92°C. henece, the net partcular rotation of an equimolar mixture of D-glucose and D-fructose is.

So, in the procudure of hydrolysis of sucrose, the particular rotation changes from +66.5°C to -20°C, that is from dextro it becomes laevo and it is said that inversion has occur. The process of hydrolysis of sucrose is thus termed as inversion of sugar and the hydrolysed mixture comprising equal molar quantities of D-glucose and D-fructose is known as invert sugar. The enzyme that provides the inversion is termed as invertase.