a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose
a brittle transparent candy made by melting and cooling cane sugar
make an inversion (in a musical composition)
turn inside out or upside down
a white crystalline carbohydrate used as a sweetener and preservative
sweeten with sugar
an essential structural component of living cells and source of energy for animals; includes simple sugars with small molecules as well as macromolecular substances; are classified according to the number of monosaccharide groups they contain
