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 name (philosophy) place for each person when a proper name is first associated with a referent (for example by pointing and saying "this is John", establishing an indexical relation between the name and the person) who is henceforth considered to be a conventional ("symbolic" in Peircean terms) references to the referent. [ "who is...a conventional...references to the referent" is grammatically incorrect, rendering the whole sentence incoherent] Rejecting sense-based, descriptivist and causal-historical theories of naming, theories of direct reference hold that names together with demonstratives are a class of words that refer directly to their referent. In the "Tractatus Logico Philosophicus" Ludwig Wittgenstein