Editing Sucrose (section)

===Hydrolysis===
[[Hydrolysis]] breaks the glycosidic bond converting sucrose into [[glucose]] and [[fructose]]. Hydrolysis is, however, so slow that solutions of sucrose can sit for years with negligible change. If the [[enzyme]] [[sucrase]] is added, however, the reaction will proceed rapidly.<ref>[https://www.britannica.com/EBchecked/topic/571354/sucrase "Sucrase"] {{webarchive|url=https://web.archive.org/web/20100425011926/https://www.britannica.com/EBchecked/topic/571354/sucrase |date=2010-04-25 }}, ''Encyclopædia Britannica Online''</ref> Hydrolysis can also be accelerated with acids, such as [[cream of tartar]] or lemon juice, both weak acids. Likewise, gastric acidity converts sucrose to glucose and fructose during digestion, the bond between them being an acetal bond which can be broken by an acid.

Given [[Higher heating value|(higher) heats of combustion]] of 1349.6&nbsp;kcal/mol for sucrose, 673.0 for glucose, and 675.6 for fructose,<ref>All three from ''[[CRC Handbook of Chemistry and Physics]]'', 49th edition, 1968-1969, pp. D-184-189.</ref> hydrolysis releases about {{cvt|1.0|kcal|kJ}} per mole of sucrose, or about 3 [[small calorie]]s per gram of product.