An enzyme present in ordinary yeast which, apart from the yeast cells themselves, has the power of converting cane sugar into glucose and fructose by hydrolysis, to the reported extent of 200,000 times its own weight of cane sugar without then losing its eifect The product is known as “invert sugar,” and whereas a solution of cane sugar is dextrorotatory, the hydrolyzed product is lsevorotatory, the fructose being more strongly laevo rotatory than the glucose is dextrorotatory.

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Definition of  INVERTASE