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
What Bird is That? of "What Bird is That?" It was published in 1984 and incorporated all of Cayley’s paintings created over many years for his vision of releasing a “big bird book” and included a revised taxonomy. In the 53 years since its first edition, more than a hundred new bird species had been identified in Australia. Scientific names had been changed and groups of birds had been reordered. Lindsey brought "What Bird is That?" up-to-date with the latest birding conventions of the time, as well as contributing a valuable supplementary list of birds and a scholarly catalogue of Cayley’s paintings. The "Signature