INVERT-SUGAR

a sirupy product which consists of a combination of Givcosr and Lrycutose (which see). One of the most familiar natural forms is in honey, which contains from 62% to 80%. Ordinary sugar is changed into invert-sngar by the action of the intestinal juices, and may be converted into it by simple boiling. Commercially it is made by fermentative or acid hydrolysis IRISH MOSS, another title for the seaweed CarraGHEENn (which see).