| invert sugar |
a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose
출처: wordnet.princeton.edu/perl/webwn
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| invert sugar |
A mixture of dextrose and fructose found in fruits or produced artificially by the inversion of sucrose (eg hydrolyzed cane sugar).
출처: www.howtobrew.com/glossary.html
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| invert sugar |
The product of the hydrolysis of sucrose, which is glucose and fructose. Yeast convert invert sugar more rapidly than glucose, such as simple cane sugar, because they do not have to break the glucose down into sucrose and fructose themselves. Invert sugar can be made by mixing two parts sugar to one part water, adding two teaspoons lemon juice per pound of sugar. This is brought almost to a boil and held there for 30 minutes (do NOT allow to boil). ...
출처: www.thewineplace.ca/Tips/Glossary.aspx
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| invert sugar i. |
[USP] a sterile aqueous solution prepared by mixing equal amounts of dextrose and fructose or by hydrolysis of an equivalent amount of sucrose; used as a fluid and nutrient replenisher.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| invert sugar |
Common sugar (sucrose) that has been broken down into fructose and glucose. It does not contain dextrins. One pound of invert sugar is only two-thirds as sweet as cane sugar, so you have to use 50 percent more to achieve the same sweetness.
출처: winemakermag.com/referenceguide/winemakingdefiniti...
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