Inverted sugar syrup 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 of the two
Proper name (philosophy) star" is not a tautology but provides actual information to someone who did not know this. Hence to Frege the two names for the object must have a different sense. Philosophers such as John McDowell have elaborated on Frege's theory of proper names. The "descriptive" theory of proper names is the view that the meaning of a given use of a proper name is a set of properties that can be expressed as a description that picks out an object that satisfies the description. Bertrand Russell espoused such a view arguing that the name refers to a description, and that