Difficulty: Easy
Correct Answer: both (a) and (b)
Explanation:
Introduction / Context:
Invertase is a widely used industrial enzyme in confectionery, beverage, and baking applications. It hydrolyzes the disaccharide sucrose into the monosaccharides glucose and fructose, a mixture commonly called “invert sugar.” Because enzyme naming can vary between fields and eras, this question checks your ability to recognize established synonyms used across biochemistry and food technology.
Given Data / Assumptions:
Concept / Approach:
Historically, enzymes that act on sucrose have been named either for the substrate (sucrose) or for traditional terminology in sugar chemistry. Hence, “sucrase” directly references the substrate sucrose, while “saccharase” derives from “sacchar-,” a root meaning sugar. Both terms are used interchangeably for invertase in many references, particularly in food science contexts.
Step-by-Step Solution:
Identify the reaction: sucrose hydrolysis producing invert sugar.Match standard synonyms: “sucrase” and “saccharase” both denote invertase.Exclude unrelated enzyme classes such as “isomerase,” which rearrange molecules rather than hydrolyze glycosidic bonds.Select the combined answer that includes both synonyms.
Verification / Alternative check:
Food and brewing literature commonly cites invertase as sucrase/saccharase. Enzyme Commission naming places invertase under EC 3.2.1.26 (beta-fructofuranosidase); despite the systematic name, the common synonyms remain in active use.
Why Other Options Are Wrong:
“Sucrase” alone or “saccharase” alone is incomplete if both are accepted synonyms. “Isomerase” is an incorrect class for this hydrolytic reaction.
Common Pitfalls:
Assuming only one synonym is correct; overlooking that common names persist alongside systematic EC names.
Final Answer:
both (a) and (b)
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