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 acceleration in curved spacetime are book-keeper coordinates but not those of a local observer. The magnitude of the above proper acceleration 4-vector, namely formula_15, is however precisely what we want i.e. the upward frame-invariant proper acceleration needed to counteract the downward geometric acceleration felt by dwellers on the surface of a planet. A special case of the above Christoffel symbol set is the flat-space spherical coordinate set obtained by setting "r" or "M" above to zero: From this we can obtain, for example, the centri"petal" proper acceleration needed to cancel the centri"fugal" geometric acceleration of an object moving at constant angular