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 mark scholarly editions of classical Chinese texts, especially vertically typeset texts (where they appear to the left of the text instead of underneath), use of both the proper name mark and the book name mark is common, as they help readers avoid misinterpretations of the text. For example: <ins>屈原</ins>放逐，乃賦。<ins>左丘</ins>失明，厥有。（司馬遷 《報任安書》） Qu Yuan was exiled, and thus composed the "Li Sao". Zuo Qiu (or Zuoqiu) lost his sight, hence there is the "Guo Yu". (Sima Qian, "Letter to Ren'an") [Due to technical limitations, the wavy underline book title mark is represented here with double underline.] Or, using CSS3: <ins>屈原</ins>放逐，乃賦離騒。<ins>左丘</ins>失明，厥有國語。 Also, consider the