A factor in the use of sucrose in food processing is osmotic pressure, symbol $\Pi$. For a dilute solution, $\Pi$ changes with concentration in a way similar to gas behaviour. The equation $\Pi V = nRT$ can be used, where $n$ is the number of moles of solute molecules contained in volume $V$ at temperature $T$. The number of moles of solvent molecules should be ignored. In aqueous acidic conditions, sucrose is hydrolysed. $\text{C}_{12}\text{H}_{22}\text{O}_{11} + \text{H}_2\text{O} \rightarrow \text{CH}_2\text{OH(CHOH)}_4\text{CHO} + \text{CH}_2\text{OH(CHOH)}_3\text{COCH}_2\text{OH}$ (sucrose $$ glucose $$ fructose) What can be deduced from this hydrolysis equation?
- Athe osmotic pressure decreases; glucose and fructose are optical isomers
- Bthe osmotic pressure decreases; glucose and fructose are structural isomers
- Cthe osmotic pressure increases; glucose and fructose are optical isomers
- Dthe osmotic pressure increases; glucose and fructose are structural isomers