Sucrose is a disaccharide that, upon hydrolysis, yields an equimolar mixture of two monosaccharides: D-(+)-glucose and D-(-)-fructose. This process is also known as the inversion of cane sugar because the optical rotation of the solution changes from dextrorotatory (due to sucrose) to levorotatory (due to the higher specific rotation of D-(-)-fructose compared to D-(+)-glucose).