Sucrose in water is dextrorotatoiy, [α]D =+ 66.4° when boiled with dil. HCl, the solution becomes leavo rotatory, [α]D = - 39.9°. In this process the sucrose breaks into

Question

Sucrose in water is dextrorotatoiy, [α]D =+ 66.4° when boiled with dil. HCl, the solution becomes leavo rotatory, [α]D = - 39.9°. In this process the sucrose breaks into (A) L-glucose + D-fructose (B) L-glucose + L-fructose (C) D-glucose + D-fructose (D) D-glucose + L-fructose

Tardigrade Admin · Accepted Answer

The aqueous solution of sucrose is dextrorotatory having [α]D = + 66.4°. On hydrolysis with dilute acids or enzyme invertase, cane sugar (sucrose) gives equimolar mixture of D-(+)-glucose and D-(-)-fructose . So, sucrose is dextrorotatory but after hydrolysis gives dextrorotatory glucose and laevorotatory se. D-(-)-fructose has a greater specific i than D-(+)-glucose. Therefore, the resultant solution is laevorotatory in nature with specific rotation of -39.9°.

Q. Sucrose in water is dextrorotatoiy, [α]D​ =+ 66.4∘ when boiled with dil. HCl, the solution becomes leavo rotatory, [α]D​ = - 39.9∘. In this process the sucrose breaks into

L-glucose + D-fructose

L-glucose + L-fructose

D-glucose + D-fructose

D-glucose + L-fructose

Q. Sucrose in water is dextrorotatoiy, $[α]_{D}$ =+ 66.4 $^{\circ}$ when boiled with dil. HCl, the solution becomes leavo rotatory, $[α]_{D}$ = - 39.9 $^{\circ}$ . In this process the sucrose breaks into