Inverted sugar syrup by gently heating. Inverted sugar syrup Invert(ed) sugar (syrup) is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water. Invert sugar is thought to be sweeter than table sugar, and foods that contain it retain moisture and crystallize less easily. Bakers, who call it "invert syrup", may use it more than other sweeteners. Though invert sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice, cream of tartar or other catalysts often without changing the flavor noticeably. The mixture
Proper (liturgy) as well for more specific applications, such as the Theotokarion. The Typikon describes how the propers are to be used—and when commemorations overlap, how the propers are to be combined and which propers may suppress others. Each local jurisdiction has slightly different methods for laying out their services, but the following table outlines the basic propers for the services of the Eastern Orthodox and Greek-Catholic churches. Proper (liturgy) The proper (Latin: "proprium") is a part of the Christian liturgy that varies according to the date, either representing an observance within the liturgical year, or of a particular saint or significant