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(B) Invert sugar is an equimolar mixture of $D-(+)-glucose$ and $D-(-)-fructose$. It is obtained by the hydrolysis of sucrose. Sucrose is dextrorotato

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$D-glucose$ and $D-fructose$

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(B) Invert sugar is an equimolar mixture of $D-(+)-glucose$ and $D-(-)-fructose$. It is obtained by the hydrolysis of sucrose. Sucrose is dextrorotatory $(+66.5^{\circ})$,but upon hydrolysis,it yields a mixture that is levorotatory because the specific rotation of $D-(-)-fructose$ $(-92.4^{\circ})$ is greater than that of $D-(+)-glucose$ $(+52.7^{\circ})$.

Invert sugar refers to an equimolar mixture of:

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